Rustie Lee's BBQ masterclass
Good news, summer has arrived! The bad news, it’s not set to last much longer. So this is it everyone! The countdown is on. Dust off the barbie, wipe down the patio furniture and get BBQ ready, this weekend might be your only chance! Here to help you make the most of it Rusie Lee and her secret to perfect smokey barbecue chicken.
Barbecue Chicken Thighs
Serves: 4
Ingredients
12 boneless chicken thighs1 tbsp salt1 tbsp black pepper350ml (1.5 cups) barbecue sauce3 tbsp olive oil3 cloves garlic, finely chopped1 onion, finely chopped3 tbsp smoked paprika
Method
1 Prepare the chicken thighs by cutting of any unwanted pieces Season both sides with salt, pepper, garlic, chopped onion and smoked paprika and olive oil.
2 Place the seasoned chicken thighs in a resealable plastic bag or a covered container. Add half of the barbecue sauce to the bag or container, ensuring the chicken is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours for more flavour
3 Preheat your BBQ to medium-high heat (about 375°F to 400°F).
4 Brush the grill with olive oil to prevent sticking. Place the chicken thighs on the grill, Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy.
5 Brush the chicken with the remaining barbecue sauce during the last few minutes of grilling. Continue to grill, flipping and basting occasionally, until the sauce is caramelised and the chicken is cooked through.
6 Remove the chicken thighs from the grill and let them rest for 5 minutes. Serve with extra barbecue sauce on the side if desired.
Homemade Barbecue Sauce
Ingredients
Oil for frying1.5 red onions, finely chopped6 garlic cloves, finely chopped700ml (3 cups) ketchup350ml (1.5 cups) cider vinegar2 tsp paprika2 tsp Dijon mustard1 cup organic honey2 tsp black pepper
Method
1 Heat a small amount of oil in a large pan over a medium heat. Add the finely chopped red onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.
2 Add the ketchup, cider vinegar, paprika, Dijon mustard, honey, and black pepper to the saucepan. Stir everything together until well combined. Cook the mixture for 30 minutes, stirring occasionally, to allow the mixture to thicken
3 Pour the mixture into a blender and blitz for about one minute.
4. Remove the sauce from heat and allow it to cool. Once cooled, the barbecue sauce is ready to use. Store in a clean jar or bottle in the refrigerator.